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1 large White Onion, finely chopped
1 pound Bacon, diced
1 cup Dark Brown Sugar
1 tablespoon Vinegar
1 teaspoon Dry Mustard
3/4 cup water
1. Fry bacon until crisp.
2. Remove bacon to the side and drain on paper towels.
3. Saute chopped onion in bacon fat, until translucent.
4. Add brown sugar, vinegar, dry mustard and water to onions.
5. Simmer for 5 minutes over medium heat ,in order to dissolve sugar, stirring constantly, to avoid scorching.
6. Pour sugar/onion mixture into 2-quart cassarole.
7. Add drained beans and bacon. Mix well.
8. Bake at 350 degrees for approximately one hour. (Top should appear deep brown, slightly crusted, and still at a slow bubble)
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Brassawe
Abbott the Absolute
Drewonimo
julie Kiernan
Smithery
L in the Southeast
Salon.com
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